Time 25m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Preheat a grill to medium-high heat. In a small saucepan over low heat, combine the butter, herbes de Provence, garlic and 1/4 teaspoon salt. Heat until melted and beginning to brown, about 8 minutes. Remove from the heat and set aside for 15 minutes to allow the flavors to infuse. Meanwhile, place the clams directly on the hot grill. Close the lid and cook until the clams pop open, 6 to 8 minutes. Remove the clams to a platter and serve with crusty bread and herb butter for dipping.
Yield Serves 12 as an appetizer Number Of Ingredients 8 Steps:
Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high. Place a large heatproof pan on grill near, but not over, the hottest side of the grill. Add butter and garlic and cook until butter is melted, about 3 minutes. Add tomatoes and white wine. Place clams directly over fire on grill and cook until opened, transferring clams to pan as they open. Season clams with salt and pepper; sprinkle with parsley. Serve immediately with grilled bread.
Time 2m Yield 2 servings Number Of Ingredients 7 Steps:
Using a mortar and pestle, or on a cutting board using flat part of a knife, mash together garlic and salt until a paste forms. Scrape paste into a small bowl and stir in butter, lemon juice and cayenne. Taste and make sure salt and lemon are balanced. Preheat grill. Place clams directly on grill grate or on a large baking pan in a single layer. Cover grill and let clams cook for 2 minutes. Open grill and check clams, using tongs to remove any that have opened, and transfer them to a large bowl. Be careful not to spill clams’ juices when transferring them. Close grill lid and check every 30 seconds, removing clams as they open. Pour lemon-cayenne butter over clam bowl and toss lightly. Serve hot, garnished with chives.
Time 15m Yield 4 appetizer servings; 2 light main-course servings. Number Of Ingredients 5 Steps:
Prepare a grill for direct grilling over high heat. Lightly brush the clams on both sides with olive oil. Arrange them on the grate, cover and cook until the shells pop open, 3 to 6 minutes. (You could grill the clams on aluminum foil to catch juices.) Pour the lemon juice into a baking dish large enough to hold the clams in one layer. Transfer the clams to the dish with tongs, trying not to spill the juices. Heat 3/4 cup olive oil in a small skillet on the grill. When hot, add the garlic and cook until golden brown, 1 to 2 minutes. Add the pepper flakes, and stir for 15 seconds. Pour this over the clams. Transfer the clams to 4 deep bowls. Whisk the juices in the baking dish for 1 minute and pour over the clams.
Time 15m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Heat olive oil over medium heat. Melt butter then add garlic and saute for about 1 minute or until garlic is fragrant. Pour in the wine and bring to a boil, cooking until the wine has reduced to about half its original volume. Taste and season with salt and pepper as desired. I use sea salt and fresh ground peppercorns. Set sauce aside and keep warm. Get grill as hot as you can for best results. Place the clams on grill. (A disposible foil pan works great for this!) Grill until the clams have opened and discard any clams that do not. Remove from grill and pour clams and juice into a shallow bowl. Pour sauce sauce over the top. Top with parsley and any optional garnishes as desired. Serve immediately with some good crusty bread to soak up all the yummy juices. Have another glass of wine and ENJOY!
Yield Makes 6 servings Number Of Ingredients 8 Steps:
Mix first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place clams on grill rack and cover grill with lid. Grill until clams just open, 6-8 minutes (discard any that do not open). Use tongs to transfer to a platter, being careful to keep as much juice in the shells as possible. Dot clams with herb butter; let stand until butter melts. Serve warm with lemon wedges alongside for squeezing over.
More about “grilled clams with garlic butter recipes”
Time 15m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Prepare a medium fire. To make the sauce: Heat 3 tablespoons of the butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and sauté, stirring, until it is fragrant but has not colored, about 30 seconds. Add the white wine and heavy cream, increase the heat to medium-high, and simmer to reduce by half, about 8 minutes. Add the remaining 5 tablespoons butter one piece at a time, whisking constantly until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat, add the chives, and season with salt and pepper. Set aside in a warm spot until ready to serve. Line a serving platter or plates with a bed of rock salt. Place the clams directly on the grill. Grill the clams, without turning them, until they pop open, 8 to 10 minutes. Immediately, and carefully, transfer the clams with tongs to the platter or plates. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.
